Add the chicken (or tofu), water, and bouillon cubes to a large dutch oven. Use a large spoon to stir/mash the bouillon cubes up a bit before bringing everything to a boil. Once boiling, reduce the boil to a low simmer, cover the pot with a lid, and cook for 30 minutes or until the chicken is fully cooked through.
Reduce the heat to low. Skim any excess fat that’s floating on the surface. Carefully remove the chicken from the pot and place it on a cutting board or plate to cool. Once cooled, shred the chicken and set aside.
In a food processor, add the tomatillos, onion, poblano peppers, jalapeño peppers, serrano peppers, garlic, cilantro, and oregano. Pulse a few times until everything is minced. Add up to 1 cup of broth to the food processor if needed to help blend.
Add the contents of the food processor to the dutch oven containing the broth.
Add the shredded chicken and hominy. Stir a few times, season with salt to taste, and bring everything back to a simmer. Cover the pot with a lid and cook for an additional 10 minutes.
Serve with toppings of choice.
If you want this dish to be spicier, you can leave a few of the seeds in the peppers. If you prefer it to be less spicy, then I recommend removing all seeds.